Black Bottomed Pumpkin Pie with Marshmallow
User Reviews
5
Black Bottomed Pumpkin Pie with Marshmallow
Description
This pie begins with a graham cracker crust mixed with sugar and melted butter, pressed into a springform pan and chilled. Dark chocolate chopped finely is combined with heated heavy cream to make a smooth ganache that is poured over the crust to form the chocolate base layer. Refrigeration keeps this layer firm as the next components are prepared.
The pumpkin layer incorporates unflavored gelatin, a blend of warming spices including cinnamon, pumpkin pie spice, and freshly grated nutmeg, sweetened condensed milk, beaten eggs, vanilla bean paste, and canned pumpkin puree. Heated gently while whisking, this mixture thickens and is then poured over the chilled chocolate layer, setting to a creamy, spiced filling with a firm yet silky texture.
The finishing marshmallow frosting is made by whipping egg whites with sugar, cream of tartar, and vanilla extract until stiff and fluffy. This frosting is spread over the pie's top and can be adorned with chopped chocolate, adding contrast and a touch of bitterness to balance the sweetness of the marshmallow. The combination of layers offers a mix of flavors—from the chocolate's slight bitterness, to the warmly spiced pumpkin, finishing with sweet, airy marshmallow topping.
Ingredients
crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 8 tablespoons butter melted
chocolate layer
- 8 ounces dark chocolate I like 70% and up, chopped
- 3/4 cup heavy cream
pumpkin layer
- 1 gelatin 1/4 ounce packet, unflavored
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon nutmeg freshly grated
- 1 sweetened condensed milk can
- 2 egg lightly beaten, large
- 1 tablespoon vanilla bean paste brand Rodelle
- 1 pumpkin puree 15-ounce can
marshmallow frosting
- 4 egg large, whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract Rodelle
- chocolate for topping, chopped
Instructions
crust
- In a bowl, whisk together the graham crumbs and sugar. Pour in the melted butter and mix until all the crumbs are moistened and the texture is sort of like wet said. Press the mixture into a 9-inch springform pan, letting it come up the sides a bit. Refrigerate while you make the chocolate layer.
chocolate layer
- Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over medium-low heat, just until it is simmering along the edges. Pour it over the chocolate and let it sit for a minute, then stir it together until it creates a thick, smooth chocolate ganache.
- Remove the crust from the fridge and pour the ganache in the crust, spreading it evenly over the bottom. Refrigerate while you make the pumpkin layer.
pumpkin layer
- In the bottom of a saucepan, whisk together the gelatin, cinnamon, pumpkin pie spice and nutmeg. Whisk in the sweetened condensed milk and the eggs. Heat the pot over low heat, whisking and stirring the entire time, for about 8 to 10 minutes until it has thickened. You don’t want any gelatin lumps, so make sure to stir. Remove the pot from the heat and stir in the vanilla bean paste and the pumpkin until creamy and smooth. Let the mixture cool slightly.
- Pour the mixture overtop of the chocolate ganache in the graham crust. Return the pan to the fridge and refrigerate for at least 4 to 6 hours, or even overnight.
- Before serving, top with the marshmallow and chopped chocolate.
marshmallow frosting
- To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Pile the frosting on top of the pie before serving (an hour or two ahead of time is okay). Top with chopped chocolate.
User Reviews
Overall Rating
5
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